Pleurotus eryngii – Page 16

Fungal Species: Pleurotus eryngii

Volatile Profiling of Pleurotus eryngii and Pleurotus ostreatus Mushrooms Cultivated on Agricultural and Agro-Industrial By-Products

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This research examined how different growing conditions and cooking affect the aroma compounds in two types of oyster mushrooms. The study provides insights into what gives mushrooms their characteristic smell and flavor, and how cooking changes these properties. Key impacts on everyday life include: • Better understanding of what creates mushroom flavors and aromas in food • Knowledge of how cooking changes mushroom taste and smell • Potential for improving mushroom cultivation methods • Insights for developing enhanced food products • Applications for reducing agricultural waste by using byproducts as growing substrates

Gene Expression Related to Trehalose Metabolism and its Effect on Volvariella Volvacea Under Low Temperature Stress

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This research investigated how mushrooms deal with cold storage problems by studying a sugar molecule called trehalose. Scientists found that mushroom strains with higher levels of this sugar survived better in cold storage. They also discovered that spraying mushrooms with trehalose solution during growth helped them stay fresh longer in the refrigerator. Impacts on everyday life: – Could lead to better preservation methods for mushrooms in home refrigerators – May help reduce food waste from spoiled mushrooms – Could result in longer shelf life for fresh mushrooms in stores – Might enable more efficient cold chain transportation of mushrooms – Could potentially reduce costs for consumers by extending mushroom storage life

Transcriptome Analysis Reveals the Potential Mechanism of Polyethylene Packing Delaying Lignification of Pleurotus eryngii

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This research investigated how plastic packaging helps keep mushrooms fresh longer by preventing them from becoming tough and woody. Scientists found that polyethylene packaging helps preserve mushroom quality by controlling specific genes and enzymes that affect tissue hardening. This has several practical implications: • Extends shelf life of mushrooms in stores and homes • Maintains better texture and eating quality of stored mushrooms • Reduces food waste by preventing premature spoilage • Helps keep mushroom prices lower by reducing storage losses • Provides insight for developing better food packaging materials

Cultivation and Nutritional Value of Prominent Pleurotus Species: An Overview

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This research examines oyster mushrooms (Pleurotus species), which are nutritious edible mushrooms that can be grown using agricultural waste materials. These mushrooms are particularly interesting because they are easy to cultivate, environmentally friendly, and highly nutritious. Impact on everyday life: • Provides a sustainable way to convert agricultural waste into nutritious food • Offers a healthy meat alternative rich in protein and fiber • Creates economic opportunities for small-scale farmers • Contributes to environmental sustainability through waste recycling • Provides an affordable source of important nutrients for populations in developing countries

Mushroom Cultivation in the Circular Economy

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This research explores how the waste material left over from mushroom farming (called spent mushroom substrate or SMS) can be reused in various beneficial ways instead of being discarded. The study shows that SMS can be valuable for multiple applications that support environmental sustainability and economic efficiency. Impacts on everyday life: • SMS can be used as an organic fertilizer for gardens and farms, reducing the need for chemical fertilizers • The material can be transformed into eco-friendly packaging and building materials, offering alternatives to plastic • It can be converted into biofuel, providing a renewable energy source • SMS can supplement animal feed, potentially reducing feed costs for farmers • The waste heat and CO2 from mushroom production can help grow plants in greenhouses more efficiently

Selenium and Zinc Biofortification of Pleurotus eryngii Mycelium and Fruiting Bodies as a Tool for Controlling Their Biological Activity

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This research explored how adding selenium and zinc to mushroom growing media affects the nutritional and medicinal properties of king oyster mushrooms. The study shows that mushrooms can be enriched with these important minerals while maintaining their beneficial compounds. Impacts on everyday life: – Provides a way to produce more nutritious mushrooms for consumers – Offers potential for developing enhanced dietary supplements – Demonstrates how to create healthier food products naturally – Could help address mineral deficiencies in populations – Shows promise for developing new functional foods

Factors Affecting Mushroom Pleurotus spp.: A Comprehensive Review of Intrinsic and Extrinsic Parameters

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This research provides a comprehensive overview of the factors that affect the cultivation of Pleurotus mushrooms, commonly known as oyster mushrooms. These edible fungi are important both commercially and nutritionally, offering a sustainable food source that can be grown on agricultural waste materials. Impacts on everyday life: • Provides guidance for small-scale and commercial mushroom farmers to improve cultivation success • Offers insights into converting agricultural waste into valuable food products • Helps make mushroom cultivation more accessible and efficient for local food production • Supports the development of sustainable food systems • Contributes to better understanding of how to produce nutritious, protein-rich food alternatives

Assessment of Genetic Diversity Among Pleurotus spp. Isolates from Jordan

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This research studied the genetic diversity of King Oyster mushrooms collected from different locations in Jordan. The scientists used DNA analysis techniques to identify the mushroom species and understand how genetically different the samples were from each other. They found significant genetic variation between mushrooms from different locations, which is important for preserving biodiversity and developing improved mushroom strains. Impacts on everyday life: – Helps develop better cultivated mushroom varieties for food production – Contributes to preserving natural mushroom biodiversity – Supports sustainable agriculture and food security – Enables better quality control in commercial mushroom farming – Provides foundation for developing mushrooms with enhanced nutritional or medicinal properties

Obtaining Cellulose-Available Raw Materials by Pretreatment of Common Agro-Forestry Residues with Pleurotus spp.

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This research explores how certain mushroom species can break down agricultural and forestry waste materials in an environmentally friendly way. The fungi produce natural enzymes that can separate useful components like cellulose from tough woody materials, potentially enabling more sustainable industrial processes. Impacts on everyday life: – Could lead to more sustainable and cheaper production of paper products – Enables better recycling of agricultural waste into useful materials – May help reduce dependence on fossil fuels through improved biofuel production – Provides environmentally friendly alternatives to harsh chemical processes – Could lower costs of various wood-based consumer products

Molecular Markers for Detecting a Wide Range of Trichoderma spp. That Might Potentially Cause Green Mold in Pleurotus eryngii

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This research developed a new molecular testing method to detect harmful fungi that cause green mold disease in commercially grown king oyster mushrooms. The test can identify multiple species of the fungus Trichoderma that damage mushroom crops, even at very low levels of contamination. Impacts on everyday life: – Helps mushroom farmers detect contamination earlier, leading to better crop protection – Could result in more stable mushroom supplies and pricing for consumers – Reduces crop losses and food waste in commercial mushroom production – Enables more efficient and targeted use of disease control measures – Supports sustainable cultivation of nutritious specialty mushrooms